Holy Land

Inspection history 4 visits

1. 2026
2. Passed May 13 Score 70 ▲22

   Routine Inspection

   4 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
   • Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
3. 2025
4. Passed May 20 Score 48 no change

   Follow-Up Inspection

   4 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
5. Failed May 6 Score 48 ▼43

   Routine Inspection

   23 violations, 5 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
   • Critical The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Clearly label working containers of toxic chemicals with the common chemical name.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Keep the physical facilities in good repair.
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Only use single-service items one time.
   • Minor Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Minor Have a covered trash can in toilet rooms.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Use effective cooling methods to cool TCS foods.
6. 2024
7. Passed Oct 8 Starting score 91

   Routine Inspection

   2 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

1. 93 Dutch Bar 50 ft
2. 82 Sabor Latino 50 ft
3. 91 Farina 50 ft
4. 100 Kash Group Central 100 ft
5. 89 Eastside Food Co-op 250 ft